I’ve been having fun thinking up yummy things to bake and cook for Easter… Today I decided to use my hot cross bun dough to make Monkey Bread! My mum used to make this for us when we were kids (but not with hot cross bun dough). I often asked for it for my birthday cake. I mean, you just can’t beat a pull-apart bread made of soft yeast bread, all stuck together with sticky cinnamon-sugar goo – chewy on the outside, soft and fluffy on the inside! Mmmmmm…
Most of the Monkey Bread recipes I looked at on the internet used dough which was rolled in cinnamon and sugar, then placed in a bundt tin, and a syrup made of brown sugar and butter was poured over. I thought this was a bit of a ‘sugar over-kill’, so I made it the way I remember Mum making it, rolling each piece in melted butter, then in cinnamon and sugar. It makes it’s own sticky syrup as it cooks, and uses way less sugar!!
I did try to make my version of Monkey Bread a bit healthier – I used Rapadura instead of white sugar, lots of cinnamon (I love cinnamon, and it’s good for you!), and homemade butter… but if you are dairy free you could use coconut cream.
Monkey Bread made in a small loaf tin
Hot Cross Bun Monkey Bread
- 1 batch hot cross bun dough (http://www.quirkycooking.com.au/2009/04/hot-cross-buns/)
- 150g butter or ghee, or coconut cream
- 100g Rapadura or coconut sugar
- 2 tsp ground cinnamon
- Make a batch of Hot Cross Bun Dough (see links above), but leave the Rapadura (or sugar) out - you won't need it, since it's going to be rolled in Rapadura anyway. Let the dough rise in a warm spot until doubled in size.
- Grease large bundt cake tin (25cm) and set aside.
- Melt butter or ghee in the Thermomix 2 mins/60C/speed 2 (or until all melted). Pour into a bowl. (If using coconut cream instead of butter, warm it up to 37C.)
- In another bowl, mix together sugar and cinnamon.
- Pinch off walnut sized pieces of dough. Roll dough into balls, then roll in melted butter/ghee (or coconut cream), then in the cinnamon-sugar mixture.
- Place the balls into the prepared tin, filling to halfway up tin. Cover with kitchen towel
- Drizzle with any remaining butter/ghee/milk, then set aside to rise for approx. 30 mins in a warm place, or until they rise enough to fill the tin.
- Place in a cold oven and turn it on to 180 degrees C, and cook for 25-30 minutes (180C) or until cooked through. Check that the bread is done by gently pulling apart a little bit in the centre.
- Let them cool for about 5 minutes, then turn out onto a plate.
- Serve warm.
- If you don't have a bundt tin, divide between two small loaf tins.
Quirky Cooking https://www.quirkycooking.com.au/
(Mine were a little too full!)
(Be careful not to burn yourself because you can’t wait til they cool down!!)